Application

Casein from bovine milk is a phosphoprotein. There are four main types of Casein which make up approximately 80% of the total protein in bovine milk: α-s1 Casein, α-s2 Casein, β-Casein, and κ-Casein. Casein is proposed to be the main protective constituent in milk.

Biochem/physiol Actions

Casein is considered as a slow digesting protein as it digests at a slower rate than other proteins. It also has an anti-catabolic effect.

Partial gastrointestinal digestion of casein is a rich source of bioactive peptides, such as β-casomorphin. However, bovine casein is not homogeneous; variants A1 and B do lead to production of β-casomorphin 7 production, while A2 does not.

General description

Casein is produced from skim milk. It is roughly made of 80% bovine milk protein and has only 10 to 20% essential amino acids per gram of protein.

Packaging

5 kg in poly drum

500 g in poly bottle

1 kg in poly bottle

Preparation Note

Lactic acid precipitated New Zealand casein extracted with ethyl alcohol.

Quality

Tested for vitamin content.